Description
A rich and creamy Southern-style baked macaroni and cheese featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses. This comforting dish is topped with a golden, crispy breadcrumb crust and seasoned with garlic, onion powder, and a hint of ground mustard for an irresistible flavor.
Ingredients
Scale
Macaroni and Cheese
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard (optional)
- Salt and pepper, to taste
Topping
- 1/2 cup breadcrumbs (optional, for topping)
- 1/2 tsp paprika (for garnish)
Instructions
- Cook the macaroni: Boil the elbow macaroni in salted water according to the package directions until al dente. Drain and set aside.
- Make the roux: In a large pot over medium heat, melt unsalted butter. Stir in all-purpose flour and whisk continuously for 1-2 minutes until the mixture turns lightly golden to create a roux.
- Add the milk: Gradually pour in whole milk while whisking constantly. Continue to whisk for about 5-7 minutes until the sauce thickens to a smooth, creamy consistency.
- Season and add cheese: Stir in garlic powder, onion powder, ground mustard (if using), salt, and pepper. Slowly add the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses, stirring until all cheese is completely melted and the sauce is smooth.
- Combine pasta with cheese sauce: Add the cooked macaroni to the cheese sauce, stirring gently to thoroughly coat all the pasta.
- Prepare for baking: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the macaroni and cheese mixture to the dish. Evenly sprinkle breadcrumbs over the top, then lightly dust with paprika for color and flavor.
- Bake: Bake in the preheated oven for 25-30 minutes or until the top turns golden brown and bubbly.
- Rest and serve: Remove from oven and let the baked mac and cheese cool for 5-10 minutes before serving to allow it to set.
Notes
- For a crispier topping, broil the mac and cheese for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Use whole milk for a creamier sauce; you can substitute with 2% milk for a lighter version.
- Ground mustard adds a subtle tang and depth but can be omitted if unavailable.
- Breadcrumb topping is optional, but it adds a lovely crunch to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
